Department of Environmental Health Sciences, College of Health Sciences, University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates.
Department of Environmental Health Sciences, College of Health Sciences, University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates; Research Institute of Science and Engineering, University of Sharjah, Sharjah, United Arab Emirates; Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates; Research Unit of Biomedicine and Internal Medicine, Faculty of Medicine, University of Oulu, Oulu, Finland.
Environ Pollut. 2024 Dec 1;362:124999. doi: 10.1016/j.envpol.2024.124999. Epub 2024 Sep 19.
Culinary spices and herbs, renowned for their flavor, aroma, and medicinal properties, contain essential nutrients but also may pose health concerns due to heavy metal contamination. This systematic review, in accordance with PRISMA guidelines, investigates the global concentrations of heavy metals in culinary spices and herbs, and evaluates associated health risks. Fifty peer-reviewed studies from Scopus, PubMed, and Web of Science were examined and findings revealed variations in heavy metal content based on country of origin and spice type. In the MENA region, caraway and green cardamom from Bahrain had high levels of Pb (2.2 μg/g) and Cd (0.9 μg/g). Indian spices like cloves and Ajwain seeds exhibited high levels of iron (17.87 ± 8 mg/kg) and calcium (1353 ± 10 mg/kg). African and European spices showed regional disparities, with some exceeding permissible Pb and Cd limits. Non-carcinogenic human health risk assessments via oral exposure pathway conducted on reported Cd, Ni, and Cu concentrations throughout the reviewed global studies revealed no risks across all regions and for all spices and herbs under study except in Turkey for Cd levels found in chamomile with hazard quotients ranging between 1.26 and 1.47. On the other hand, carcinogenic risks varied based on reported Pb concentrations, ranging from 8.5 × 10 to a maximum of 4.96 × 10. These findings underscore the need for global vigilance in food safety practices and future research in countries with less stringent policies. Recommendations include improved agricultural practices, enhanced soil management, and stringent post-harvest procedures to mitigate contamination.
烹饪香料和草药以其风味、香气和药用特性而闻名，它们含有必需的营养物质，但由于重金属污染，也可能对健康造成影响。本系统评价按照 PRISMA 指南，调查了全球烹饪香料和草药中的重金属浓度，并评估了相关的健康风险。从 Scopus、PubMed 和 Web of Science 中检查了 50 篇同行评议研究，结果表明重金属含量因原产国和香料类型而异。在 MENA 地区，来自巴林的香菜和绿小豆的 Pb（2.2μg/g）和 Cd（0.9μg/g）含量较高。印度香料如丁香和孜然种子表现出高铁（17.87±8mg/kg）和高钙（1353±10mg/kg）含量。非洲和欧洲的香料显示出地区差异，一些地区超过了允许的 Pb 和 Cd 限值。通过对全球研究中报告的 Cd、Ni 和 Cu 浓度进行口腔暴露途径的非致癌性人体健康风险评估，发现除了土耳其的洋甘菊中 Cd 水平外，所有地区和研究中的所有香料和草药都没有风险，其危险系数在 1.26 到 1.47 之间。另一方面，致癌风险因报告的 Pb 浓度而异，范围从 8.5×10到最高 4.96×10。这些发现强调了在食品安全实践和未来研究中，全球需要保持警惕，特别是在政策不太严格的国家。建议包括改进农业实践、加强土壤管理和严格的收获后程序，以减轻污染。
